LAMB CHOPS WITH RICE SALAD

SERVES 4 PREP 15 MIN­UTES COOK 10 MIN­UTES $3.50 A SERVE

Homes+ (Australia) - - EASY FOOD -

1/4 cup orange mar­malade 1 ta­ble­spoon soy sauce, plus 1 ta­ble­spoon ex­tra 4 lamb fore­quar­ter chops 1 cup medium-grain white rice 1/2 cup flat-leaf pars­ley leaves 1/3 cup cur­rants 1/4 cup sliv­ered al­monds, toasted 3 green onions, sliced 1/4 cup veg­etable or olive oil 2 ta­ble­spoons le­mon juice 1 clove gar­lic, crushed

STEP 1 Com­bine mar­malade and soy sauce in a shal­low glass dish. Add lamb, turn to coat and leave to mar­i­nate in mar­malade mix­ture.

STEP 2 Mean­while, cook rice in a large saucepan of boil­ing salted wa­ter for 10 min­utes or un­til ten­der. Drain, then re­fresh un­der cold wa­ter. Com­bine rice, pars­ley, cur­rants, al­monds and onion in a bowl. To make dress­ing, whisk ex­tra soy sauce, oil, le­mon juice and gar­lic in a jug. Driz­zle over salad; toss to com­bine.

STEP 3 Pre­heat a char-grill to high. Cook lamb for 4 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate, cover with foil; rest for 5 min­utes. Serve lamb with salad.

STEP 1 Pre­heat an oven-grill to high. Line a bak­ing tray with foil. Place bread on pre­pared tray, spray with oil, then sprin­kle with parme­san. Grill for 3 min­utes or un­til lightly golden. Set aside.

STEP 2 Mean­while, heat oil in a large non­stick fry­ing pan over mod­er­ately high heat. Rub gar­lic over chicken. Cook for 2 min­utes each side or un­til golden and just cooked through. Set aside and keep warm.

STEP 3 Melt mar­garine in small saucepan over mod­er­ately high heat. Add flour; cook and stir for 1 minute. Re­move pan from heat. Grad­u­ally stir in milk. Re­turn to heat, stir­ring con­stantly un­til sauce boils and thick­ens. Stir in pars­ley.

STEP 4 Place spinach in a mi­crowave-safe bowl. Mi­crowave on High (100%) in 30-sec­ond bursts un­til just wilted. Di­vide spinach among serv­ing plates, top with chicken, sauce and bread. Serve.

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